Gamja Jorim are potatoes crispy on the outside, soft on the inside and braised in a delicious sweet soy sauce. This Korean potato side dish is easy, quick and so simple to make!
Today I’m brining you one of my favourite banchan (Korean side dish): Gamja Jorim!
Ingredients for Gamja Jorim (+Substitutions)
What kind of potatoes to use
Any variety of potatoes can be used for this dish. Waxy potatoes such as yukon golds, red potatoes, fingerling and new potatoes are most commonly used for braising because they tend to hold their shape much better. I personally like to use starchier potatoes (white potatoes or russets) because they come out much more fluffy on the inside. However, they do tend to break apart easier so be careful when flipping them over.
- Soy Sauce: Use tamari for gluten free.
- Dark soy sauce: Substitute for more soy sauce or tamari
- Mirin: Substitute for sake
- Korean Syrup: Maple syrup, agave or any liquid sweeter can also be used. Or, use more sugar.
- Black Pepper
How to Korean Braised Potatoes
First mix together the braising sauce ingredients and water in a bowl.
Next, chop the potatoes into 1 – 1 1/2 inch chunks (I personally like larger chunks). Rinse the potatoes to remove excess starch (especially if using starchy potatoes, you can even leave them in some water them for a few minutes).
Pan fry the potatoes over medium high heat for about 4-6 minutes (depending on the type of potatoes and size) or until all the sides of potatoes are crispy and golden brown. Then add the sauce, increase the heat to high and let it come to a boil. Once it begins to boil, stir, cover and reduce heat to medium and let it braise– stirring occasionally so it doesn’t stick to the bottom of the pan. Braise until you can pierce a toothpick through it (be careful not to overcook).
Uncover the pan, increase the heat back up to medium high to let the sauce thicken. Turn off the heat, drizzle with a touch of sesame oil and top it off with some sesame seeds.
- Vegetables: Add carrots, onions, bell peppers or pumpkin for some more colour and textures.
- To make it spicy: If you like a little heat, add in a bit of gochujang or gochugaru to the sauce mix.
- Roasting: Instead of pan frying, you can also roast the potatoes first and then braise it in the sauce. This method takes a little longer but has a delicious depth of flavour to it.
How to store
Braised potatoes can be kept refrigerated in an air tight container for up to 4 days. It tastes great served cold, room temperature or warm.
More delicious Korean dishes to try:
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- 1 large garlic clove, minced
- 2 tbsp soy sauce
- 1 tsp dark soy saue (or sub more soy sauce)
- 1 tbsp mirin
- 2–3 tsp sugar
- 1 tbsp Korean syrup
- Pinch of black pepper
- 1/3 + 2 tbsp water
- 1 lbs potatoes (500g)
- Sesame seeds
- Sesame oil
- Add all the braising sauce ingredients to a bowl and whisk together. Set aside.
- Chop the potatoes into 1 – 1 1/2 inch chunks. Rinse the potatoes to remove excess starch. Add 1 1/2 tbsp of cooking oil to a pot or pan and sauté the potatoes over medium high heat for 4-5 minutes. Mix it around and flip the potatoes when you start to hear the bottom sizzle to ensure it doesn’t burn, but cooked long enough to get them crispy.
- Once potatoes are pan fried on all sides, add braising sauce. Bring it to boil over high heat. Stir, cover and reduce to medium heat and let it braise stirring occasionally. After 5 minutes, increase heat to medium high and cook until sauce thickens. Drizzle with sesame oil, sesame seeds and enjoy!
- To make it spicy: add 1 tbsp gochujang or 1-2 tsp gochugaru to the braising sauce.
- Helpful Equipment: non-stick shallow pot or deep pan
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
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